1In 3-quart saucepan, melt butter over medium heat. Stir in flour and curry powder. Cook 1 to 2 minutes, stirring frequently, until bubbly.
2Stir in soup and lemon juice. Heat to boiling. Immediately remove from heat. Stir in yogurt, about 1/4 cup at a time. Sprinkle individual servings with parsley.